Pastrami Rubbed Tri Tip - Pastured Tri Tip Steak, Kosher Salt, Granulated White Sugar, Black Peppercorn, Coriander, Bay Leaves, Granulated Garlic, Smoked Paprika

Cuban Mojo Spiced Pork Chops - Heritage Pork Chop, Salt, Dried Orange Powder, Granulated Garlic, Oregano, Cumin, Black Pepper, Dried Lime Granules, Citric Acid

Chimichurri Marinated Flank Steak - 44 Farms Flank Steak, Parsley, Cilantro, Basil, Thyme, Dill, Oregano, Crushed Red Pepper, Garlic, Onion, Cumin, Salt, Citric Acid

Dill & Mustard Marinated Chicken Thighs - Pastured Chicken, Avocado Oil, Lemon Juice, Dijon Mustard, Whole Grain Mustard, Garlic, Dill, Parsley

Harissa Marinated Spatchcock Chicken with Lemon-Dill Butter - Pastured Chicken, New Mexico Chile, Ancho Chile, Paprika, Cumin, Coriander, Caraway, Garlic, Dried Orange, Salt, Butter, Dill, Parsley, Lemon Juice, Lemon Zest, Garlic, Salt
Contains: Dairy

Our chef recommendations for cooking the items in this season’s butcher’s bounty box are as follows;

Pastrami Rubbed Tri Tip -

Remove steak from refrigeration 30 minutes before cooking to temper to room temperature. Remove steak from bag, discarding excess marinade.

For a smoked pastrami tri tip; prepare a wood fire or smoker. Oil the tri tip and sear it over high heat for good browning (maillard reaction), being careful to begin to render the fat cap on top without burning it. Once thoroughly browned, manipulate your fire or smoker to hold at no higher than 225°F and smoke tri tip for around 2 hours or until target internal temperature is reached. We recommend pulling the tri tip when it is near mid-rare, at an internal temperature of 135°F. Allow to rest for 15 minutes before carving and serving.

For a quicker steak; Preheat oven to 350F. Place a well-seasoned cast iron skillet or otherwise oven proof-pan over med-high heat. Season steak with salt and oil the pan. If grilling, oil the steak. Sear steak on each side until it gains good color, about 5 minutes per side. Place steak and pan in oven, and roast for 10-20 minutes, or until desired internal temperature is reached. Once steak is cooked to desired temperature (pull at an internal temperature of 120°F for rare, 130°F for mid-rare, 140°F for medium, 150°F for mid-well, and 160°F for well-done) allow to rest on a cooling rack for 10 minutes before slicing and serving.


Cuban Mojo Spiced Pork Chops -

Remove chops from refrigeration 30 minutes before cooking to temper to room temperature. Place a pan over med-high heat, or prepare a grill, and remove chops from the bag, discarding excess marinade.

Season chops with salt and oil the pan. If grilling, oil the chops. Sear the chops on each side until they gain good color, about 5 minutes per side. Continue to cook on lower heat if necessary until they measure at a desired temperature. Pull at an internal temperature 130°F for mid-rare, 140°F for medium, 150°F for mid-well, and 160°F for well-done.

Remove from heat source and allow to rest for 5 minutes before slicing against the grain and serving.

Serve with black beans, cabbage slaw, fried plantains, lime, or whatever else you can think up! Pairs very well with any dishes served along historic Portuguese or Spanish spice routes.

Chimichurri Marinated Flank Steak -

Remove steak from refrigeration 30 minutes before cooking to temper to room temperature.

Remove steak from bag, discarding excess marinade. Place a non-stick pan or well-seasoned cast iron skillet over med-high heat. Season steak with salt and oil the pan. If grilling, oil the steak. Sear steak on each side until it gains good color, about 5 minutes per side.

Once steak is cooked to the desired temperature (pull at an internal temperature of 120°F for rare, 130°F for mid-rare, 140°F for medium, 150°F for mid-well, and 160°F for well-done) allow to rest on a cooling rack for 10 minutes before slicing against the grain and serving.

Dill & Mustard Marinated Chicken Thighs -

These marinated chicken thighs can be cooked any number of ways and yield an excellent finished product. Grilling and roasting are excellent options, but we will cover pan-searing in this recipe.

Remove chicken thighs from refrigeration 30 minutes before cooking to temper to room temperature. Place a pan over med-high heat and remove chicken from the bag, discarding excess marinade.

Season chicken with salt and oil the pan. Sear chicken thighs on each side until they gain good color, about 5 minutes per side. Continue to cook on lower heat if necessary until they measure 160°F at their thickest point.

Remove from pan and allow to rest for 5 minutes before slicing and serving.

Harissa Marinated Spatchcock Chicken with Lemon-Dill Butter -

This chicken is conveniently spatchcocked to allow for consistent cooking across multiple techniques. For this recipe we’ll cover oven-roasting this bird, but it can also be pan-roasted or grilled if desired.

Preheat the oven to 450°F. Remove chicken and butter from the refrigerator 30 minutes before cooking to temper to room temperature. Place chicken breast side up on a parchment-lined sheet pan with a wire rack or, place in a roasting pan over a bed of vegetables. We like Hakurei turnips, carrots, onions, and whatever else is in season. Remember to season the vegetables with salt if using and consider daubing a little tempered Lemon-Dill Butter on them. Roast chicken at 450°F for 30 minutes or until skin begins to crisp and color. Check internal temperature of the breast and if it is not yet at 160°F turn the oven down to 350°F and allow to continue cooking, checking every 10 minutes or so, until breast measures 160°F. Once at temperature, remove from oven and baste with remaining Lemon-Dill Butter. Allow to rest for 10 minutes before carving and serving.

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